Viticulture and enology
Botrytis fungus reprograms dessert wine grapes
UC Davis scientists assessed winery wastewater samples monthly and conclude that - under the right conditions - wastewater is a viable irrigation source.
Rich Kunde changed the way wine is made and sold in the U.S.
Alumnus improves irrigation management with novel technology.
The work is the latest in more than a century of trail-blazing viticulture and enology science at UC Davis
CA&ES researchers are developing and improving technology to help manage California's scarce water resources.
New technologies keep CA&ES science on the cutting edge.
A new discovery by UC Davis researchers is helping combat costly grape powdery mildew damage.
Research connects growers with helpful information to improve grape, wine production.
CBS13 Sacramento covers the water-saving technologies that make sustainable wine production possible.
California's wine industry leaders are adapting to drought and consumer shifts.
New advertising campaign shows partnerships and agricultural achievements.
Grad student Mike Levy works on economics, environment, and communities.
Plant sciences professor: highest campus medal for service and dedication.
Executives learn about technological advances to address key winemaking issues.
Consumers rate wines differently than experts and trained panelists.
Researchers examine molecules in cow's milk to protect children from intestinal diseases.
Allowing underage students to taste (not drink) wine or beer as part of coursework.
UC Davis again ranks No. 1 in the world for teaching and research in agriculture and forestry.
Prof. Julian Alston estimates 10 percent more alcohol in wine than 20 years ago
The College of Agricultural and Environmental Sciences welcomes a new dean.
Charlie Bamforth and Kyria Boundy-Mills talk about the importance of yeast in beer brewing.
Wine display is one part of wider look at the evolution of American food.
Terroir — and microbial terroir — impact grapes and the wines they produce.
The monetary benefits of screening wine-producing grapevines and rootstocks for viruses far outweigh the costs.
Plant disease expert Helene Dillard, who is associate dean and head of Cooperative Extension at Cornell University, has been named the new dean of the College of Agricultural and Environmental Sciences at UC Davis, and will begin at UC Davis in late January 2014.
Researchers are decoding the mysteries of mother’s milk, discovering a wealth of information about how best to feed and protect the human body, lessons that will enhance health not just for infants but for us all.
The California legislature honored UC Davis’ top ranking in agricultural teaching and research with a unanimous resolution.
UC Davis researchers have developed chemical fingerprints for 60 American whiskeys.
UC Davis and China’s Jiangnan University are establishing the world’s first Confucius Institute devoted to Chinese food and beverage at UC Davis.
Terroir 2012 -- two days of presentations about the relationship between the land and the food and beverages it produces -- will be held Nov. 9 and 10 at the University of California, Davis.